FROG Sorbet (vegan)

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1 scoop of FROG sorbet in a bowl surrounded by a zested orange, a bowl of figs, a bowl of raspberries, and a bowl of ginger slices

Confession: I don’t really like sorbet. I usually find them too sweet. Except the ones I make, of course. 😉 But I recently tried a new (to me) flavor of preserves: FROG. It stands for fig, raspberry, orange, and ginger. I fell in love with its complex flavor and immediately decided I needed to make FROG Sorbet.

Ingredient Notes

  • Raspberries: I use frozen because it’s cheaper and more convenient.
  • Figs: I use dried figs for a similar reason — convenience and availability. I love fresh figs, but they’re seasonal and can be expensive.
  • Agave and sugar: These sweeteners pair nicely. You get a bit of honey flavor from the agave, and it also lowers the freezing point so the ice cream scoops more easily. The sugar adds pure sweetness.
  • Orange zest: Pretty self-explanatory. Just zest an orange, and you’re good to go.
  • Ginger: I developed this recipe with fresh, grated ginger root. However, I’m extremely sympathetic to lazy cooks, and if you want to use the stuff in the squeeze jar, I will not judge. I’ve done it too. You might want to increase the quantity a little, since the fresh ginger has a stronger flavor.
  • Xanthan gum: This is optional, but it enhances the texture and prevents iciness in the freezer. It’s also vegan.
FROG Sorbet ingredients laid out in bowls -- raspberries, figs, agave, sugar, orange zest, ginger

Method

This recipe uses my favorite, simple method: blend, chill, churn. You’ll need a blender or a food processor. The mixture will be extra thick because we’re using whole fruits instead of juice. No worries — it will just churn faster.

If you’re interested in other sorbet recipes (which are also vegan), check out Carrot-Ginger-Coconut Sorbet or Dark Chocolate Sorbet.

FROG Sorbet (vegan)

Makes ~1 quart

Recipe Category: Dairy Free Egg Free Lactose Free Lactose Free No Cook No Cook Soy Free Soy Free Vegan

Ingredients

Instructions

  1. BLEND

    Add everything except the water to a blender (or food processor). In my blender it works best if the figs are on the bottom. Blend until the fruit is broken up, then add the water and keep blending. It can take a while to get the mixture smooth, because of the bits of figs. If you want it totally smooth, you can strain out the final bits of figs and the raspberry seeds, but I don't bother.

     

    The mixture will be quite thick, because we're using whole fruits instead of juice, but that's expected. It will churn just fine.

     

  2. CHILL

    Transfer to a container and chill in the refrigerator for 8 hours or overnight.

     

    For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible.

     

    Ideally, the mixture will be about 40 degrees when you churn it. 

     

  3. CHURN

    Before you start churning, set up everything you'll need to quickly transfer the sorbet from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the sorbet.

     

    Set up your ice cream maker according to the manufacturer's directions. Scoop your mixture into the ice cream maker and churn. In my machine the perfect churning time is 10 minutes, but your experience may vary. This recipe churns very quickly because the base is so thick.

     

    It's finished churning when it looks like the consistency of soft-serve and is pulling away from the sides of the canister. 

     

  4. STORE

    When the sorbet has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the sorbet.) Put the container in the freezer. The sorbet will be fully firm in a few hours.

     

Note

Optional additions:

  • 1-2 tablespoons of alcohol -- Adding alcohol improves the texture and scoopability of the final product and gives a little kick of extra flavor. Gin or rum would be good choices.

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